Grandma Rossi's Spinach Pies are eagerly awaited by
Lillian "Doll" Rossi - Grandma Rossi to
This is a type of spicy
spinach calzone. It is also known as a faugune in the regional
dialect of Noepoli, in the Province
of Potenza, Basilicata, a little town with about 1,200 residents in
Handing down recipes is exciting in any family. Grandpa Rossi's
mother, Lucia Forte Rossi, passed on the recipe to Grandpa and Grandma
Rossi. Lucia Forte had learned the recipe from her mother, Maddelena Forte.
Grandma Rossi has 6 children, 24
grandchildren and 15 great grandchildren and more great grandchildren on
This recipe is from Noepoli, Italy, the home town of Great Grandma Lucia
Forte Rossi. Instead of spinach it uses endive or chard.
FOAGUNI (Calzoni di verdura)
Ingredienti: per l’impasto: 250 gr di farina - 1 mis. Di acqua tiepida –
½ mis. Di latte tiepido – 15 gr di lievito di birra – ½ cucchiaio di
olio – sale q.b. per il ripieno: 1 kg di indivia o foglie di bietola –
150 gr di uvetta o di olive nere snocciolate – 1 peperoncino piccante –
60 gr di olio di oliva extra vergine – sale q.b.
Preparazione: Mettere a bagno l’uvetta in acqua tiepida. Preparare
l’impasto: mescolare acqua, latte olio, lievito e sale.
Aggiungere la farina
Lasciare lievitare l’impasto coperto, per 1 ora circa.
Preparare il ripieno: lavare e mondare la verdura . Versarla in una
terrina con l’uvetta strizzata ( o le olive), peperoncino, sale e olio,
Dividere l’impasto in 6 parti e stenderlo sottile in forma possibilmente
Ungere la placca del forno, sistemare gli ovali di pasta e disporre su
ognuno la verdura preparata: ripiegare la sfoglia e unire bene i bordi.
Ungere leggermente i calzoni in superficie e cuocerli in forno
preriscaldato a 220° per 30 min. circa.
Sono ottimi caldi.
From Grandma Rossi
3-½ cups - Flour
¾ cup - Extra virgin olive oil
½ cup - Water
3 lbs. - Fresh Spinach or baby packaged spinach
5 tablespoons - Paprika
3 tablespoons - Granulated onion
2 tablespoons - Granulated garlic
a pinch -Cyan pepper
1-½ tsp. - Salt
1 teaspoons - Freshly ground pepper
½ cup - Extra virgin olive oil
Put the flour in a bowl and make a
hollow or depression in the center.
Pour in the olive oil. Then, using
a spoon, mix the flour and olive oil until it forms what looks like little
Next, add the water to the
mixture. Knead by hand until the dough is soft and has a soft texture like
Divide the dough in 10-11 equal
parts. Form the equal parts into balls and set aside.
Combine the dry ingredients.
Wash the spinach and shake out the
excess water. Place the spinach into a large bowel.
Sprinkle on the dry ingredients
mixture (paprika, onion, garlic, cyan pepper, salt and ground pepper).
Toss the spinach and the spices to
coat the wet spinach leaves.
Pour the olive oil over the
spinach. Toss gently to coat the spinach evenly in the spices and oil.
Make the spinach pies
Preheat oven to 350 degrees F. On
a lightly floured board, roll out each ball of dough into circles about 8
inches in diameter.
Place about 1 cup of the prepared
spinach leaves on each dough circle.
Fold dough in half, completely
enclosing spinach and crimp edges to hold together.
Bake about 35-40 minutes until
pies are golden brown.
Serve immediately or cool and
serve at room temperature.
Makes 10-11 spinach pies.
Spinach is a fast growing crop and can be harvested in 40 days.
"Originally from Persia, Turkestan and Afghanistan, spinach was
introduced to Spain by the Moors and has been grown there since the 11th
century. It spread throughout Europe, especially among the peasants, from
the 16th century onwards.
King Louis XVIII of France had a passion for spinach, though his doctor
forbade it to him since he suffered from gout - advice which provoked a fit
of anger that became famous throughout the kingdom. In Islamic countries
spinach is called "the prince of vegetables."
Look for firm whole leaves that are fresh and deep green. If sold in
bunches, check that the roots have been cut just below the base of the
leaves. Avoid any with yellowed leaves."
The Worldwide Gourmet